Scholarlink

<p>Blends of soy proteins isolate (SPI) and insoluble dietary fiber (IDF) are promising due to their ability to produce fibrous products resembling meat texture. In this study, model blends of SPI-IDF (SPI: IDF = 90:10, based on dry mass) with varying proportions of soluble (SSPI) and insoluble SPI (ISPI) were produced through high-moisture extrusion. The rheological behaviors of the SPI-IDF blends, as well as the morphology and mechanical properties of the extrudates, were investigated. The results showed that the ISS-40 extrudate (ISPI: SSPI = 4:0) exhibited pronounced fibrous structures with superior mechanical anisotropy. This was attributed to the even distribution of numerous small-sized voids or honeycomb areas, which were deformed along the extrusion flow direction. In contrast, ISS-04 extrudate (ISPI: SSPI = 0:4) exhibited a gel-like structure with the coalescence of IDF domains. These morphological and mechanical differences were attributed to the viscoelastic properties of protein matrix, which affected the distribution of dispersed IDF domains. Thus, these insights into the interactions between the continuous and dispersed phases in SPI-IDF blends provide guidance for developing meat analogue products with desired textural properties.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of viscoelastic properties of soluble and insoluble soy protein isolate on the fiber formation and the distribution of insoluble dietary fiber in extrudates

  • 期刊论文

  • 发表日期：

    2026年2月19日

查看全文
  • Liwei Fu,
  • Chenyu Chen,
  • Zhaojun Wang,
  • Benu Adhikari,
  • Zhiyong He,
  • Maomao Zeng,
  • Jie Chen

摘要

Blends of soy proteins isolate (SPI) and insoluble dietary fiber (IDF) are promising due to their ability to produce fibrous products resembling meat texture. In this study, model blends of SPI-IDF (SPI: IDF = 90:10, based on dry mass) with varying proportions of soluble (SSPI) and insoluble SPI (ISPI) were produced through high-moisture extrusion. The rheological behaviors of the SPI-IDF blends, as well as the morphology and mechanical properties of the extrudates, were investigated. The results showed that the ISS-40 extrudate (ISPI: SSPI = 4:0) exhibited pronounced fibrous structures with superior mechanical anisotropy. This was attributed to the even distribution of numerous small-sized voids or honeycomb areas, which were deformed along the extrusion flow direction. In contrast, ISS-04 extrudate (ISPI: SSPI = 0:4) exhibited a gel-like structure with the coalescence of IDF domains. These morphological and mechanical differences were attributed to the viscoelastic properties of protein matrix, which affected the distribution of dispersed IDF domains. Thus, these insights into the interactions between the continuous and dispersed phases in SPI-IDF blends provide guidance for developing meat analogue products with desired textural properties.

Graphical abstract